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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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To make the most of leftover corn bread, try this hearty main-dish casserole sent in by Madge Britton from Afton, Tennessee. It's moist, delicious and good on any occasion, she notes. Ingredients:
1-1/4 pounds boneless skinless chicken breasts |
6 cups cubed corn bread |
8 bread slices, cubed |
1 medium onion, chopped |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup chicken broth |
2 tablespoons butter, melted |
1-1/2 to 2 teaspoons rubbed sage |
1 teaspoon salt |
1/2 to 1 teaspoon pepper |
Directions:
1. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or a meat thermometer reads 170°. Drain and cut into cubes.
2. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13-in. x 9-in. baking dish.
3. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
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